Michael Rosen Email & Phone Number

Los Angeles, Ca, Us

Mesquite, Texas, Us

"Throughout our history we have stayed true to our beliefs to bring you the best in the industry. We are experts at cooking with "live fuel" (wood and charcoal). We are highly focused on our core strengths of delivering durable, chef-friendly, high quality, cost effective, reliable, and innovative products to meet the exacting demands of generations of chefs, designers, owners, and restaurateurs the world over".

Managed design and build out of the kitchen, prepared equipment list and submitted to three vendors for bid, procured equipment and consulted with Jordano's kitchen designer. Attended design meetings and met construction deadlines.

Instrumental in uplifting all three kitchens, hiring staff—including Sushi Chefs. Reviewed inventory practices, purchases, vendor contracts and recipes. Analyzed profit and loss statements, labor matrices and menu mix reports with owners.

Opening chef--consultant for new barbecue concept created by Robert Serritella. Assisted owner in developing menu and recipes, hiring and training staff, implementing systems and procedures, set up ordering guides and vendor specs.

Revitalized aging kitchens, reversing declining sales. Updated inventory and ordering systems to increase efficiency. Set up bid programs for vendors; improved quality and cost of provisions. Implemented dry aging plan for prime meats. Introduced specials to compliment classic menu. Developed loyal kitchen teams, improving kitchen morale. Standardized recipes.

Created and ran critically acclaimed BBQ restaurants with a combined annual budget of over $3,500,000. With partner Leonard Schwartz, developed concept, business plans, menu, recipes and systems. Worked with architects, designers and contractors on all stages of building out spaces and installing equipment. Responsible for hiring, training, supervising and mentoring over 80 employees. Maintained and repaired equipment. One of the many reviews for Zeke's Smokehouse was Gayot.com "one of the 10 best BBQ restaurants in the country."

Reorganized kitchen systems and inventory resulting in 12% reduction in food costs. Instituted managerial protocol to create team approach. Creatively refreshed existing menu items and developed original dishes to attract new business.

Responsible for the daily activities of 100 kitchen employees in four locations: hired, trained and supervised chefs, sous chefs and ancillary culinary staff. Responsible for contracts with purveyors. Managed annual budget of over $4,000,000. Organized all catering events. Worked with architects to insure efficiency and safety in new kitchen designs and obtained equipment and supplies, maintaining budget. Implemented inventory, training and procurement systems to support growth.

Created menu and developed recipes. Trained and supervised staff. Implemented inventory and training systems. With his guidance California Roasters earned Buzz Magazine 1995 "the best of all conventional chicken takeouts."

Developed menu, recipes and systems. Responsible for hiring, training and supervising kitchen staff. Honorable mention of chef by KABC-AM's Merrill Schindler, May 1992 and by KCRW's Karen Kaplan, The Audible

Developed specials, recipes, and seasonal menu. Supervised kitchen staff of 25. Won 1991 “Best of LA” award for Chicken-in-the Pot by KNBC and Los Angeles Magazine. Recognized for his innovative recipes in Schwartz’s cookbook Salads.

Worked up thru kitchen hierarchy from salad prep to sous chef under the tutelage of Patrick Jamon. Became proficient with sauces, charcuterie, souflees and other French techniques. Shopped for produce, inventoried wines, and when needed sourced fresh goat and suckling pigs.

Diploma, Animal Sciences

Accounting Technology/Technician And Bookkeeping

Education record